-Wash and boil the beans for about 10mins
-wash and add the millet stems, and salt to taste.
-Allow to come to a boil
-Add TB spoon of bicarbonate of soda to extract the colour and flavour of the millet leave
-Stir and remove the leaves from the pot.
-Cook for about 5 minutes and stir with fork to prevent food from going mushy.
-Reduce heat and allow to slow cook till both rice and beans are well cooked.

Scoop out into serving plate, and can be served with fried fish & stew, shito, gari, spaghetti, salad or coslow etc.

Green Plantain:
To Keep plantain fresh and green, immerse the whole plantain into water at room temperature. This will reduce the enzyme activities in the plantain and allow it to remain fresh and green for long.
...